Roasted tomato hummus – Food & Home Magazine

Ingredients

• 5 large Roma tomatoes, roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 45ml (3 tbsp) olive oil
• 5ml (1 tsp) ground cumin
• salt and freshly ground black pepper, to taste
• 1 x 410g tin chickpeas, drained and rinsed
• 30ml (2 tbsp) tahini paste
• juice of half a lemon
• flatbreads, to serve
• fresh mint leaves, to serve